Heat oil in a large skillet over medium heat and add rice. Cook, stirring constantly until golden and puffed. Stir in cumin and garlic salt. Add onions and cook until tender. Add jalapeno. Stir in broth and tomato sauce. Bring to a boil. Reduce
heat and simmer
on low heat while covered, for 20 to 25 minutes. Fluff up rice with a fork and serve.